Make tangerine marmalade at home with fresh tangerines, orange blossom honey, and raw sugar. Yields 3 cups of bright citrus preserves in about 70 minutes.
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Tangerine Marmalade
- Total Time: 1 hour 10 mins
- Yield: 3 cups 1x
Description
Homemade marmalade is a great way to preserve fruits and get a taste of citrus all through the colder months.
Ingredients
- 12-14 good sized tangerines, pitted
- 1 cup (240 ml) of White Sugar
- 1cup (240 ml) of sugar in the raw
- 3/4 -1 cup (180-240 ml) of orange blossom honey
- A pinch of freshly grated nutmeg
- 1tsp orange essence
Instructions
- Wash tangerines thoroughly and dab dry with paper towel or kitchen towel
- Soak in the honey for about 30 minutes
- Peel them in such a way that you get some big pieces that can then later be cut
- Cut the orange sideways to reveal the wheel. For pitting it, I took a blunt knife and simply ferreted out the seeds
- Chop the tangerines slices roughly.
- Strain the juice and keep separate
- In a large 5 or 6 quart pot, add the sugars and the juice and allow it to thin
- Once it gets a syrupy consistency, add the tangerine pieces and honey and the rinds
- Allow this to simmer for about 20-40 minutes or until you see the jam thickening to the preferred consistency. This would be the time to grate the nutmeg into the pot and stir
- Cool and store in Jars.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
Frequently Asked Questions
Why use both white sugar and raw sugar rather than just one?
I use 1 cup of white sugar and 1 cup of raw sugar together, plus 3/4 to 1 cup of orange blossom honey. The raw sugar brings a slightly deeper, more complex sweetness while the white sugar keeps the base clean. Together they give the marmalade more character than white sugar alone would.
How do I know when the marmalade has reached the right consistency?
I simmer it for 20 to 40 minutes and check how it looks. Keep in mind that marmalade continues to thicken as it cools in the jars, so pull it off the heat when it looks a little runnier than you want the finished result to be.
